Easter Lamb Recipes

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Meanwhile, preheat oven to 375°. Thoroughly grease and flour inside of a 3D lamb cake pan. , In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, sift flour, baking powder and salt together twice; add to creamed mixture alternately with milk, beating well after each addition., Add cream of tartar to egg whites; with clean beaters, beat on high speed just until stiff but not dry. Fold a fourth of the whites into batter, then fold in remaining whites., Gently transfer to bottom half of mold (the bottom half is the face of the lamb). Place top mold (back of lamb) on top, interlocking seams (make sure half with vent hole is on top to permit steam to escape). Place on a baking sheet., Bake until a toothpick inserted in vent hole comes out clean, 45-50 minutes. Let cool 15 minutes before removing to wire rack to cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar and vanilla. Frost cake. Attach sprinkles for eyes and nose; sprinkle body with coconut. If desired, decorate with additional coconut and jelly beans.

Steps:

• crush the fennel seeds in a baggie.
• in a small bowl combine fennel, butter, rosemary, garlic, salt and pepper.
• preheat oven to 450 with rack in the middle of the oven.
• pat lamb dry and place in roasting pan.
• sprinkle lamb generously with salt and pepper.
• rub half of butter mixture on and refridgerate the rest of the mix.
• roast the lamb till its golden brown on the outside about 30 minutes.
• decrease heat to 350 and continue till internal temp of 135 is reached about 45 minutes.
• transfer lamb to large platter keeping the juices and cover with tin foil to keep warm.
• skim fat from the juices and add broth and wine to the juices.
• place the roaster on medium high heat and stir to get scrapings cirulating simmer till reduced by 1/2 or about 12 minutes.
• remove from pan and whisk in remaining butter mix.
• season to taste with salt and pepper.
• suggested serving cut lamb and platter with a spoon of sauce.

Steps:

• Create the herb rub in a food processor. Pulse the olive oil, rosemary, garlic, shallots, thyme, pepper and salt together until you have a thick paste.
• Spread out the leg of lamb and rub half of the herb rub all over the exposed side of the lamb.
• Roll up and securely tie the leg of lamb together with kitchen twine.
• In the roasting pan, spread out the carrots, onions, potatoes, garlic cloves, salt, pepper, and oil.
• Rest the leg of lamb on top of the vegetables. Pour the rest of the herb rub all over the leg of lamb, spread out so it coats evenly.
• Roast at 450°F (230°C) for 50 - 60 minutes or until the internal temperature reads 130°F (55°C) for medium rare.
• Remove the leg of lamb and let it rest of 20 minutes before you remove the kitchen twine to carve.
• Serve with the roasted vegetables.
• Enjoy!